Vol 5, No 2 (2010)

Juli 2010

Table of Contents

Articles

M. Rizal Damanik, Ikeu Ekayanti, Didik Hariyadi
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69

The objective of this research was to determine the chemical and organoleptic characteristics of Cucumis melo L. jelly candies with the addition of sorbitol and Curcuma domestika Val. extract. This research was conducted in the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya, from January 2010 to June 2010. This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. S factor was the addition of sorbitol concentration (9%, 16% and 23%) and E was the concentration factor addition of Curcuma domestika Val. extract (5%, 7% and 9%). The results showed that the addition of sorbitol concentration had significant effect on the water content, pH, total sugar and antioxidant activity of Cucumis melo L. jelly candies. The addition of Curcuma domestika Val. extract had significant effect on the water content and antioxidant activity of Cucumis melo L. jelly candies. Interaction addition of sorbitol and Curcuma domestika Val. extract had significant effect on the antioxidant activity of jelly candies. S2E2 treatment (sorbitol 20% and 7.5% Curcuma domestika Val. extract) was the best treatment with chemical characteristics (water content 36.48%, ash content 3.01%, pH 5.03, total sugar 37.00% and the antioxidant activity 27.09%), and sensory characteristics by scoring preferences (color 3.08, texture 2.88, odour 3.08  and taste 2.88).

Key words: Cucumis melo L, Curcuma domestika Val, Jelly candy.
Merynda Indriyani Syafutri, Eka Lidiasari, Hendra Indawan
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78
Rusman Efendi, Evy Damayanthi, Lilik Kustiyah, Nastiti Kusumorini
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87
Pramadya Alfitra, Budi Setiawan, M. Rizal Damanik
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95
Sakri Sab'atmaja, Ali Khomsan, Ikeu Tanziha
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103
Guspri Devi Artanti, . Hardinsyah, Dewa Ketut Sadra Swastika, . Retnaningsih
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113

Every community develops a specific socio-cultural aspect of food. The socio-cultural factor of food reflects the food consumption pattern of social life in the community. The study was carried out to analyze food habits and nutrients intake of people in Halmahera.  This research was a survey design. This research was conducted in 10 villages in Halmahera Tengah and in 3 villages in East Halmahera. Sample size (n = 304) was determined by simple random sampling without replacement formula. Primary data was collected in this study by interviewing respondents. The primary data was demography characteristics; food sources, preparation and processing; food taboo and preferences of children under five year old; and food consumption of households. The research showed that the communities in the research locations were agrarian communities in which their life depends on the surrounding nature. Like the population in Maluku in general, most population of Halmahera consumed sago and its processed products as its principal food sources including lempeng kasbi sago, tree lempeng sago, popeda sago, and others. The kinds of fish and foods not permitted to consume because of taboos were laying fish, nyoa fish, Rayfish, tuna, maleo and bee birds, pineapples and suanggi bananas. Some children under five liked sweet potato, taro, rice, porridge, cassava, and bananas. The average energy and protein level of sufficiency among the samples in both regencies was relatively good, except in Kobe Gunung Village and Sawai Itepo had lower level of energy and protein sufficiency than those in other villages. The nutrients with a low level of nutrient sufficiency in all villages included vitamin A, vitamin C and calcium.

Key words: food habits, food taboo, nutrients intake.
Hadi Riyadi
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121